Summer cookouts need this Mexican Street Corn Salad in their lives, trust me. It’s the perfect combination of flavors – sweet corn, kickin’ spices, creamy cheese, and fresh herbs. Not to mention it’s ridiculously easy to throw together. We’re talking 20 minutes, tops. Perfect for those last-minute barbecues or a quick weeknight side. Plus, it’s crazy versatile – serve it on the side, pile it on tacos, or even use it as a dip!
Why You’ll Love Mexican Street Corn Salad
- Flavor Fiesta: This salad’s like a party in your mouth! Every bite is a delicious mix of sweet corn, zesty lime, a kick of jalapeno, and creamy cotija cheese. Yum!
- Weeknight Rescue: Need a quick side dish? Done! This salad comes together in just 20 minutes, perfect for those busy weeknights or unexpected get-togethers.
- Goes With Everything: This salad’s so versatile! Serve it on the side, as an app, or even pile it on tacos – it complements everything Mexican.
- Healthy & Delicious: Packed with fresh corn, cilantro, and arugula, this salad is not only tasty but good for you too!
- Potluck Hero: Looking to impress at your next potluck? Bring this salad! The amazing flavor combo is a crowd-pleaser for sure.
Ingredients Needed To Make Mexican Street Corn Salad
- Corn (fresh or frozen)
- Mayonnaise
- Onion powder
- Chili powder
- Garlic powder
- Kosher salt
- Black pepper
- Jalapeno
- Fresh cilantro
- Cotija cheese
- Limes
- Fresh arugula
Substitutions + Alternatives
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.
How To Make Mexican Street Corn Salad
- Husk the corn and remove the silk.
- Boil the corn in a large pot of water for about 10 minutes or until fully cooked.
- Remove the corn from the pot and let it cool slightly.
- Cut the kernels off the corn cobs and place them in a large mixing bowl.
- To the bowl with corn kernels, add mayonnaise, onion powder, chili powder, garlic powder, kosher salt, black pepper, diced jalapeno (adjust amount for desired spiciness), fresh cilantro, cotija cheese, and lime juice.
- Mix all the ingredients well until everything is evenly coated.
- Toss in the fresh arugula and gently mix to combine.
- Serve the Mexican Street Corn Salad immediately as a side dish or appetizer.
- Enjoy!
Variations & Substitutions
- Spiciness: Adjust the amount of jalapeno to control the heat. For a milder version, remove the seeds and membranes from the jalapeno.
- Cheese: If you can’t find cotija cheese, feta or parmesan can be good substitutes.
- Corn: While fresh corn is ideal, you can use frozen corn in a pinch. Just thaw and drain before using.
- Herbs: Add a touch of freshness with additional herbs like parsley or basil if desired.
Commonly Asked Questions
How do I store leftover Mexican Street Corn Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, add the arugula just before serving to keep it fresh and crisp.
Can I make this salad ahead of time?
Yes, you can prepare the salad up to a day in advance. Keep the arugula separate and mix it in just before serving to maintain its texture.
What can I serve with Mexican Street Corn Salad?
This salad pairs well with grilled meats, tacos, or as a topping for nachos. It’s also great served with tortilla chips as a dip.
Is this salad gluten-free?
Yes, this Mexican Street Corn Salad is naturally gluten-free, making it a great option for those with dietary restrictions.
Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Be sure to drain and rinse it thoroughly before adding it to the salad.
Mexican Street Corn Salad
Pin Recipe
Equipment
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Large pot for boiling corn
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Cutting board and knife
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Large mixing bowl
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Mixing spoon
Ingredients
- 5 ears of corn or substitute with 4 cups frozen corn
- 2 tbsp mayonnaise
- ½ tsp onion powder
- ½ tsp chili powder
- ¼ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 jalapeno diced (seeds removed for less spiciness)
- ⅓ cup fresh cilantro chopped
- 2 tbsp cotija cheese
- 2 limes juiced
- 1 cup fresh arugula
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Instructions
Preparation
-
Husk the corn and remove the silk.
-
Boil the corn in a large pot of water for about 10 minutes or until fully cooked.
-
Remove the corn from the pot and let it cool slightly.
-
Cut the kernels off the corn cobs and place them in a large mixing bowl.
Making the Salad
-
To the bowl with corn kernels, add mayonnaise, onion powder, chili powder, garlic powder, kosher salt, black pepper, diced jalapeno (adjust amount for desired spiciness), fresh cilantro, cotija cheese, and lime juice.
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Mix all the ingredients well until everything is evenly coated.
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Toss in the fresh arugula and gently mix to combine.
Serving
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Serve the Mexican Street Corn Salad immediately as a side dish or appetizer.
-
Enjoy!
Nutrition
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This Mexican Street Corn Salad is officially my new favorite side dish. It’s got everything you crave – sweet, spicy, creamy, tangy – all in perfect harmony. Plus, it’s so easy to whip up, you won’t believe it. Twenty minutes flat and you’ve got a restaurant-worthy dish that goes with anything Mexican.
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